FDA Cracks Down on Eggs

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The incredible edible egg has many virtues, but as you're probably aware, eggs also carry the risk of Salmonella enteritidis, a bacterium that can cause fever, cramps, and diarrhea beginning 12 to 72 hours after eating a contaminated egg. The good news is that the FDA has just announced new safety measures that will drastically reduce the risk of this foodborne illness. Under the new regulation, egg producers will be required to adopt safer handling, storage, and transportation measures in order to prevent contamination with Salmonella enteritidis. In the past, this egg-associated bacterium has been responsible for more than 142,000 illnesses a year but once the new measures are in place, the number of infections is expected to drop nearly 60 percent. Under the new rule, egg producers have up to three years to comply with the guidelines.

While I'm thrilled to see the FDA take a stance to ensure our food supply is safe, you still need to do your part at home. Always keep your eggs refrigerated and never eat raw or runny eggs unless they have been pasteurized (some brands are pasteurized in the shell to destroy pathogens). Also avoid dishes made with raw eggs, like Hollandaise sauce or Caesar salad, unless you're sure they're made from pasteurized eggs. And, as tempting as it is, don't lick the spoon when you're preparing baked goods with raw eggs. Children are especially susceptible to foodborne illness so they shouldn't lick the batter, either. Trust me, I know how hard it is to keep a kid out of the brownie batter, but I urge you to play it safe!

While we're on the subject of eggs, I found these quick and easy recipes on our Web site. Eggs are nutritious and affordable, and I love the idea of serving them for a quick weeknight meal. I may just whip up a frittata tonight!